How to prepare ‘Ebun ebunu’ (Kontomire soup)

Ebun ebunu "Kontomire soup"


  • 4 medium sized snails
  • 1 medium sized smoked mudfish
  • 2 handfuls of mushrooms
  • 1 grilled salmon
  • 2 dried herrings
  • Piece of Koobi (salted dry tilapia)
  • 10-15 medium size cocoyam leaves (Kontomire)
  • Handful of Kwansesaawa
  • 2 medium sized onions peeled
  • 4 garlic cloves peeled
  • Thumb sized ginger
  • Pepper
  • 4 fingers of Okra – optional
  • 4 medium sized fresh tomatoes
  • Onga cube
  • Pinch of salt


  • Remove the snails from their shells and wash the snails with lemon juice. Cut up a whole lemon and use half of it to rub the snail, squeezing the juice whilst cleaning the snail.
  • Cut mushroom and koobi into desirable sizes and put into a big saucepan
  • Add snails and carefully wash dried herrings and add
  • Steam the meat and fish with onga cube, salt and blended ginger, onion and garlic. Don’t forget to add small amount of water.
  • Wash fresh tomatoes and onion, then add to the meat. cover the saucepan.
  • Remove the stalks from the cocoyam leaves and wash twice.
  • Put leaves in a saucepan and add water pepper and Kwansesaawa and cover to boil for 5 – 8 minutes.
  • Remove tomatoes and onion from the soup and grind if its well cooked.
  • Strain through a colander and add to the soup.
  • Wash mudfish and add to the soup
  • Cover to boil for 5 minutes.
  • Grind leaves, pepper and kwansesaawa thoroughly and add to soup.
  • Add more water depending on the thickens you want.
  • Carefully wash salmon and okro and add to the soup.
  • Taste and add salt.
  • Lower the heat and allow to boil for 6 -10 minutes
  • Serve soup with rice balls or fufu.

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